Nandran Balehannu Kai Huli

A coconut based gravy with nendran banana as the highlight!

Nandran Balehannu Kai Huli

Servings: 3


A coconut based gravy with nendran banana as the highlight!


For the masala paste

For tempering


  1. Grind together the ingredients for the masala paste with some water till almost smooth.

  2. Peel and cut nendran into medium thick round slices. Beat curd/ buttermilk.

  3. In a saucepan put the masala paste, nendran, some water as needed for consistency. Simmer till just comes to a boil and nendran is softer. Do not overcook the gravy.

  4. Switch off heat and add the curd/ buttermilk. Mix well

  5. For the tempering, in a small pan heat ghee. Add mustard, fenugreek. Let crackle. Add red chillies, curry leaves and pour this over the kai huli. Cover with lid immediately and set aside for 1 min.

  6. Serve with steamed rice, shemige, kadubu, chapathis.


There is no substitute for ghee (clarified butter).
Fenugreek seed/ methi is the main ingredient for any kai huli.
Adjust quantity of curd or buttermilk as per your taste. The dish should be slightly sour and not too watery.
Some make the dish with red chilli too in place of green.
In place of rice for paste you can add little cashew.

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Prathima Thotanthillaya